Autumn Harvest Vegetable Soup

Name: Autumn Harvest Vegetable Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8
Cuisine: American
Ingredients: 1 yellow squash; 1 sweet potato; 1 large onion; 1 stalk(s) celery; 2 clove garlic; 2 carrots; 1 white potato; 1 1/2 tsp salt; 1/4 tsp pepper; 1 tsp 1 tsp. thyme; 2 Tbsp fresh chopped parsley; 2 Tbsp olive oil; 2+ c chicken stock (as needed)

By Amy Herald
@Meave

A dear friend of mine hosted a soup swap in her home a couple of years ago. This was the soup she made and it was may favorite out of the 8 different soups I took home that year. I just had to have the recipe!

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

15 Min

Cook:

2 Hr

Method:

Roast

Ingredients

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1

yellow squash
1

sweet potato
1 large

onion
1 stalk(s)

celery
2 clove

garlic
2

carrots
1

white potato
1 1/2 tsp

salt
1/4 tsp

pepper
1 tsp

1 tsp. thyme
2 Tbsp

fresh chopped parsley
2 Tbsp

olive oil
2+ c

chicken stock (as needed)

How to Make Autumn Harvest Vegetable Soup

Step-by-Step

Chop up the veggies into large chunks. Pile into a roasting pan, drizzle olive oil over the top and sprinkle with salt and pepper as well as these or any other herbs you might prefer.
Roast, covered, at 350 degrees until the veggies are completely soft and tender.
Transfer the veggies and roasting juices to a blender or food processor. Puree until smooth, adding chicken stock to achieve your desired thickness. Puree in small batches if needed.

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